January 30th, 2008

Steak, Glorious Steak

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Behold the beauty of a perfectly-grilled ribeye.

I first seasoned it with Liz Lansing’s seasoning (see post from Jan. 28th) before grilling and then sprinkled a bit of oregano on top right off the grill.

I liked the kick of the oregano. It was a bit unorthodox, but I loved it! Then, I dipped each bite in a bit of Teriyaki.

I just can’t live without it.

The satisfaction of putting together my own flavor creation and its utter, shameless beauty almost made this ribeye too good to eat.

Almost.